Tofu Mushroom Stir Fry: A Perfect Homemade Vegan Dish!

Stir-fried meals are my go-to when I need to whip up quick, tasty, and healthy dinners at a moment’s notice. Not only can they be prepared in under 30 minutes, but the ability to throw in whatever veggies I have in the refrigerator means that I never need to worry too much about having the right ingredients when I’m tired or not really in the mood to cook!

This delicious tofu Shiitake mushroom stir fry recipe is one of my absolute favorites to throw together and is always a crowd-pleaser. With absolutely no meat or dairy products, this is one of my most popular vegan mushroom recipes with friends and family, and guests are always surprised to hear how quick, easy, and healthy it is!

This tofu vegetable stir-fry is a family favorite and can be made with whatever selection of Asian mushrooms you have in the fridge. To make the most out of your stir-fried mushrooms, simply wipe any dirt away with a damp cloth; never wash mushrooms under the tap!

I like to serve this Asian mushroom recipe steamed white rice and topped with toasted sesame seeds for an authentic appearance, but you could also mix in egg-free noodles. Brown rice also works nicely with this recipe and offers the added benefit of being higher in fiber and nutrients than white rice.

Because this mushroom stir fry dish is so straightforward and speedy to whip up, I wouldn’t recommend making it ahead of time. If you end up with any leftovers, however, you can safely store these in the refrigerator for up to 3 days. Always store leftovers in an airtight container!

You could freeze this dish, but it may affect the texture of the sauce and sauteed mushrooms, so I wouldn’t recommend it.

The secret to success when it comes to cooking perfect tofu that’s crispy on the outside and silky on the inside is to prepare it properly by squeezing out all the excess liquid. This enables the tofu to absorb all the yummy flavors from the sauce or marinade and lets the tofu hold its shape better.

The easiest way to press tofu is using a tofu press. These innovative little devices can squeeze all the water out of a block of tofu in just 15 minutes and leaves less mess on your kitchen counter!

If you don’t have a tofu press, you can still squeeze out that unwanted liquid by placing the tofu block between two chopping boards wrapped in paper towels. Leave your tofu on the side and weigh the top board down with heavy objects like cookbooks, pans, or cans. You’ll need to start preparing your tofu earlier if you’re cooking without a press.

It can be tricky to spot if mushrooms have gone bad, but a good indicator that you need to quickly cook any leftover mushrooms is to feel them. When the mushrooms are on the turn or off, they develop a dark, sticky, and slimy surface that quickly destroys them.

Suppose your mushrooms are just starting to darken and develop the sticky/slimy texture. In that case, you can extend their shelf life for a few more days by making sauteed mushrooms, using them in fried mushroom recipes, or whipping up a delicious mushroom soy sauce recipe.

My family adores this mushroom tofu stir fry, and it always goes down well when I serve it up to friends and family! This tasty dinner can be made in under 30 minutes, so it’s something I often make when I’m short on time (or inspiration).

Despite this being incredibly healthy and 100% vegan, even my kids adore this take on classic stir fry, and I’ve discovered it’s a great way to encourage the little ones to eat more healthfully.

You could also add extra veggies such as beansprouts, peppers, or even spinach if you want to transform your dinner into a superfood bonanza! But I think this tofu shitaki mushroom stir fry is perfect just the way it is.